Saturday, May 17, 2014

Cooking Lab - Prawn and Quinoa Salad with Balsamic Roasted Autumn Harvest (輕食午餐: 繽紛鮮蝦藜麥蔬菜沙拉)

I got some beautiful large fresh prawns from the fish market this morning and they looked so fantastic! 

This flavorful autumn seafood salad is loaded with protein, fiber and healthy fats. It is fresh tasting, hearty and would make you smile on a warm sunny day. 

天氣轉冷,冬季也來臨了。來做一道營養價值極高的午餐補充我們的健康能量!Power Up!




(c) GMV - Got My Vote!

A good flavorful seafood salad with tangy yoghurt dressing. It is loaded with protein, fibre and healthy fats.

  You can make the salad ahead and just add the yogurt dressing before serving. 


-16 large cooked prawns 
- 1 ripe avocado 
- 4 truss tomato 
- 4 continental cucumber 
- 2 large onion 
- 6 pink radish 
- 1/2 cup black quinoa 
- 1 cup seafood stock 
- 2 tablespoon olive oil 
- 1 tablespoon balsamic vinegar 
- 300g mixed gourmet salad 
- Sea salt & pepper to season 

For yogurt dressing: 

- 1/2 cup chopped corriandar 
- 1/2 cup chopped mint 
- 1/4 cup diced onion 
- 1 juice of lemon 
- 250g low fat yogurt


1. Preheat the oven to 180C.

2. Whisk together all the yoghurt, onion, lemon juice, coriander and mint. Set aside in the fridge.

3. Line tomato, cucumber, onion and chick pea on baking tray.

4. Drizzle light olive oil on top.

5. Bake for 30 minutes.

Absolutely love the oven roasted chickpeas!  Seriously, they turned into a popcorn-esque snack.

Smoky, Salty and Nutty! Yum~

6. Remove chick pea from the oven after 10 minutes.

7. The roasted chickpea should be golden and crunchy.

8. Season with sea salt on top.
9. Cook black quinoa in fish stock according to packet instructions.

10. In a small sauce pan, add quinoa in stock and bring it to boil.

11. Reduce heat and let it simmer for 10-15 mins or until quinoa has absorbed all stock liquid.

12. Set aside to cool.

13. Wash and dry the gourmet salad.

14. Add balsamic vinegar and toss well.

15. Remove the roasted vegetables from the oven.

16. Slice cucumber and pink radish.

17. Arrange roasted vegetables on a large serving plate.

18. Spread quinoa on top.

19. Scatter the roasted chick pea around.

20. Place fresh tiger prawns on top of the sliced avocado.

21. Divide among 4 small serving plates.

22. Serve warm with yogurt dressing on the side.

Don't you just love a colorful salad filled with fluffy quinoa, roasted chickpeas and various roasted vegetables? We do! It is a terrific salad on its own or a vibrant side dish to any main course.